#fancymeal

[monsterbator]

This dish is called Walnut Chicken with Mushrooms in Creamy Mustard Sauce. It has tender chicken breasts, earthy mushrooms, and crunchy walnuts all covered in a rich and creamy mustard sauce. It's a fancy meal that's also simple to make and great for any event.

Ingredients: 4 chicken breasts. 1 cup chopped walnuts. 1 cup sliced mushrooms. 1 cup heavy cream. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown. Transfer chicken to a baking dish. In the same skillet, add mushrooms and garlic, saut until mushrooms are tender. Spread chopped walnuts over the chicken breasts. Top with sauted mushrooms. In a small bowl, mix heavy cream and Dijon mustard. Pour the creamy mustard sauce over the chicken and mushrooms. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Offical Lightning

[konnestra2]

These zesty grilled shrimp tacos are bursting with flavor, complemented by a fresh and tangy South of the Border corn and Cotija salsa. Perfect for a quick and delicious weeknight dinner or a festive weekend meal!

Ingredients: 1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, juiced. 1/4 cup crumbled Cotija cheese.

Instructions: Preheat grill to medium-high heat. In a bowl, combine shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and cooked through. Warm tortillas on the grill for about 30 seconds on each side. In a separate bowl, mix shredded cabbage, diced tomatoes, red onion, cilantro, and lime juice to make the salsa. To assemble tacos, fill each tortilla with grilled shrimp and top with salsa. Sprinkle Cotija cheese on top and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

LISANNE PETRACCA PH.D.

[draconicwolf1]

It's quick and easy to make this creamy herb chicken recipe, but it tastes like a fancy meal. The herbs and creamy sauce together make a tasty and comforting meal that can be made any night of the week.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in chicken broth, heavy cream, Dijon mustard, dried thyme, and dried rosemary. Stir well to combine. Return chicken breasts to the skillet. Reduce heat to medium-low and let simmer for about 10 minutes, or until chicken is cooked through and sauce has thickened. Sprinkle chopped fresh parsley over the chicken before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

JENNIFER OKOLIE - Health and Wellness Coach

[tiens-toidroite]

myfantasiworld's art animation commissions

[whenindc]

Delicate crepes filled with tender chicken, crisp asparagus, and melted cheese, these Chicken Asparagus Crepes make for an elegant and satisfying meal.

Ingredients: 1 cup cooked shredded chicken. 1 cup chopped asparagus. 1/2 cup shredded cheese. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup all-purpose flour. 1 cup milk. 2 eggs. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the bell peppers and onions and cook them until they are soft. When you add the asparagus, cook it until it's just barely crisp. Mix the flour, milk, and eggs together in a different bowl using an electric mixer until the mixture is smooth. Pour the batter into the pan and swirl it around to cover it all. After cooking for two minutes, flip and cook for one more minute. Take the crepe out of the pan and do it again with the rest of the batter. Put shredded chicken, the asparagus mixture, and cheese in the middle of each crepe. Put the crepes in a baking dish seam side down after rolling them up. For 15 minutes, bake at 350F 175C until the cheese melts and the crepes are warm all the way through.

Prep Time: 15 minutes

Cook Time: 25 minutes

Amphitheatre Primary School

[feyillumination]

These savory red wine braised short ribs are a perfect pairing for a bold Cabernet Sauvignon. The rich flavors of the wine complement the tender, succulent meat, creating a luxurious dining experience.

Ingredients: 4 lbs beef short ribs. 2 cups red wine preferably Cabernet Sauvignon. 2 cups beef broth. 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 2 tbsp tomato paste. 2 tbsp olive oil. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaves, and return the short ribs to the pot. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Remove the short ribs from the pot and strain the cooking liquid, discarding the solids. Skim off any excess fat from the liquid and reduce it over medium heat until slightly thickened. Serve the short ribs with the reduced sauce.

Prep Time: 20 minutes

Cook Time: 180 minutes

canacintra

[theaup-official]

Enjoy the full flavors of soft lobster tails dipped in a tasty garlic butter sauce. With this gluten-free recipe, you can enjoy a fancy meal that is easy to make and full of delicious flavors.

Ingredients: 4 lobster tails. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: Warm up the broiler. Cut off the top shell of the lobster tails along the length of the tail with kitchen shears. Spread the shell out slowly to get to the meat inside. Put lobster tails on a baking sheet. Put garlic minced, parsley, salt, and pepper in a small bowl. Add melted butter and mix them together. Brush the lobster meat with the garlic butter mix. Broil the lobster meat for 10 to 12 minutes, or until it is opaque and cooked all the way through. Baste it every so often with the rest of the garlic butter mixture. Serve hot, and if you want, top with more parsley.

Prep Time: 15 minutes

Cook Time: 12 minutes

The Blue Boards Series

[smallideassheffield]

Enjoy the delicious taste of braised pork ribs. These tender ribs are slow-cooked to perfection and then soaked in a savory broth made with bay leaves, thyme, and red wine. The result is a dish that is both comforting and fancy.

Ingredients: 3 lbs pork ribs, cut into individual ribs. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef or pork broth. 2 sprigs fresh thyme. 2 bay leaves. 1 tablespoon tomato paste. Chopped fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 325F 163C. Add salt and pepper to the pork ribs. Put the vegetable oil in a large Dutch oven that can go in the oven and heat it over medium-high heat. Put in the pork ribs and cook them all the way through. Take the ribs out of the meat and set them aside. Put the chopped onion and carrots in the same pot. Cook the vegetables in oil until they get soft. After you add the minced garlic, cook for one more minute. To clean the pot, add the red wine and scrape up any browned bits on the bottom. Put the pork ribs back in the pot after they have been browned. Put in the tomato paste, bay leaves, thyme, and broth. Bring to a low boil. Place the pot in an oven that has already been heated and cover it. Let the pork ribs cook for two to five hours, or until they are soft. Take the bay leaves and thyme sprigs out of the pot. Put the pork ribs on top of mashed potatoes or your favorite side dish. Before serving, sprinkle with chopped fresh parsley. Braised pork ribs with a rich, flavorful sauce are a treat!

Prep Time: 20 minutes

Cook Time: 150 minutes

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